Description
Sticky Black Rice with Mango & Coconut, a breakfast loaded with antioxidants and both dairy and gluten free.
Ingredients
- 1 cup black sticky rice
- 1 tablespoon plain yoghurt (leave out for dairy free)
- 4 Medjool dates, pitted and roughly chopped
- 1 mango, sliced
- 2 cups coconut milk
- 1 tablespoon coconut sugar or rapadura sugar
- toasted coconut shavings to serve
Instructions
In a large glass bowl, soak the rice overnight in 3 cups of water with the yoghurt. Cover and sit on the bench overnight.
Strain the rice and place into a saucepan with 2 litres of water and the Medjool dates. Bring to the boil over medium heat. Once boiling, reduce heat to low, so it’s at a slow simmer, stirring from time to time. Cook for 50 mins. If the porridge needs thickening, increase heat and bring to a rapid boil, stir constantly until thick enough.
Pour into bowls and top with mango, coconut milk, sugar and toasted coconut.
Notes
To toast coconut place into a dry frypan over medium to high heat and stir constantly til they start to brown.